In a large mixing bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk for about 2 minutes until the mixture thickens and is free of lumps. If desired, fold in ½ cup of sour cream until combined.

Layer half of the angel food cake cubes at the bottom of a trifle dish or similar large bowl, ensuring even distribution for a stable base.

Sprinkle half of the mixed berries over the angel food cake layer, allowing the vibrant colors to peek through.

Pour half of the pudding mixture over the berry layer, spreading it gently with a spatula for even coverage.

Add another layer of the remaining angel food cake cubes, followed by the rest of the mixed berries.

Pour the remaining pudding mixture on top, ensuring everything is nicely layered without gaps.

Spread a generous layer of whipped topping over the final pudding layer, smoothing it for an even finish.

Cover with plastic wrap and refrigerate for at least 2 hours before serving. Optionally, drizzle with caramel or berry sauce before serving.